Ingredients
- 2-4 Oz. of Wild Caught Salmon Filets
- 1 Can Diced Potatoes, Drained and Rinsed
- 6 Oz. of Brussel Sprouts
- 2 Tablespoons of Salted Butter
Sauce
- 1/4 Cup of Extra Virgin Olive Oil
- 2 Tablespoons of Dijon Mustard
- 2-3 Garlic Cloves, Chopped
- 1 Tablespoon of Lemon Juice, Freshly Squeezed
- 1/2 Tablespoon of Curly Parsley
- Pink Sea Salt to Taste
- Black Pepper, Fresh Cracked
Steps
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Whisk together the sauce ingredients and set aside. Rinse and let potatoes drain well. Slice brussel sprouts into quarters.
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Make two round tin foil boats just a tad smaller than your Blackstone Basting Cover using double layers of tin foil
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Add the brussel sprouts and potatoes divided evenly into the foil, leaving room in the center for the fish.
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Toss half of the sauce, about two spoonfuls, with the vegetables. Rinse and pat dry salmon well. Dry fish is key!
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Place ½ tbsp of butter in foil and place salmon filet on top of butter. Spread remaining sauce evenly over fish, about 1 spoonful per filet and top each filet with ½ tbsp of butter.
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Set your Blackstone to medium to medium-high heat and place foil on the griddle.
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Cover with your Basting Cover, checking ever 2-3 minutes and mixing vegetables around. Cook time total is around 10-12 minutes, carefully flipping fish over for the last couple minutes
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Serve with lemon wedge, garnish with parsley.
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